Industry disruptor, Compassion Creamery, is shaking up the cheese market with its world’s first Oat Creme Cheese. Founded by chemical engineer, Sarah Qian, this innovative product combines traditional cheesemaking techniques with 100 per cent Australian-grown oats, to create a plant-based alternative to conventional dairy cheese.
The product is free from typical vegan cheese ingredients like coconut oil, starches, nuts, and soy, making it a healthier choice with no cholesterol, lower saturated fat, and higher protein content compared to other non-dairy alternatives.
By introducing a novel product in a market often dominated by conventional coconut oil or nut-based cheeses, Compassion Creamery has reignited consumer interest in plant-based alternatives.
It took more than 250 iterations to perfect the taste and texture. Qian was focused on having a localised supply chain to support the local economy and reduce her carbon footprint. Qian’s commitment to sustainability and transparency are further examples of Compassion Creamery’s ethical production.
Qian accessed grants and strategic investments to help build its production facility and cover the high capital costs. Scaling production has been the next challenge, with extensive experimentation to maintain the product’s artisanal quality. Twelve different machine types were trialled to find the optimal solution.
Plans are underway for expansion into retail and foodservice channels, while building on its existing online presence.
Compassion Creamery's journey from a ground-breaking idea to a market disruptor is marked by its commitment to sustainability, innovation, and quality. With plans to expand reach, invest in new technologies, and continue supporting local farmers, Compassion Creamery is set to lead the way in the plant-based cheese market, offering consumers delicious, ethical, and sustainable choices.
